This recipe is an old one from my cyber friend, Star. It reminds me of a softer version of my Christmas caramels. It makes about 5-6 cups of decadent sauce for ice cream or other desserts. I'm using it on Pumpkin Squares.
2 sticks butter-No substitute
1 lb dark brown sugar
3/4 cup light corn syrup
14 oz can Sweetened Condensed Milk
1/2 tsp salt
1 tsp lemon juice
1/2 cup cream
1 tsp vanilla
In top of double boiler, combine all ingredients except cream and vanilla. Cook
over boiling water for 1 hour. Stir in cream and vanilla and cook 30 minutes
more. Store caramel sauce in refrigerator.
It keeps indefinitely so you may
make it several days in advance if desired.
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